Sauceless Lasagna with Feta Cheese - Su Böreği

Börek is a family of baked or fried filled pastries made of a thin flaky dough known as phyllo (or yufka). Börek is the most probably invented in what is now Modern Turkey, in the Anatolian Provinces of the Ottoman Empire in its early era, to become a popular element of Ottoman cuisine. To make it easier, lasagna noddles used instead of phyllo in this recipe. Here is the recipe:

Sauceless Lasagna with Feta Cheese - Su Böreği

Sauceless Lasagna with Feta Cheese - Su Böreği
Origin: Turkish
Difficulty: Esay

Ingredients:
-(Must) 16 lasagna noddles
-(Must) 1 tbsp olive oil
-(Must) 1 large egg
-(Must) 100 gr or equivalently 0.4 Ibs melted butter
-(Must) 1/2 cup milk
-(Optional) 2 tsp salt

Filling:
-(Must) 400 gr or equivalently 1 Ibs feta cheese
-(Optional) 1 cup thinly chopped parsley

Upper: 
-(Must) 2 cups grated mozzarella cheese 

Sauceless Lasagna with Feta Cheese - Su Böreği

Directions:

Boil  10 cups of water in a large pan. Add olive oil, salt, and lasagna noddles. Cook about 5 minutes until soften but not too much. Drain the boiling water and gently rinse lasagna noddles to prevent them stick to each other. 

Combine parsley and shredded cheese to prepare filling. 

In another bowl, mix egg, butter and milk.

Place a layer of noddles(with 4) on greased baking tray. Rub some of your egg-milk sauce on noddles and place one more layer.  Lay cheese mixture and some of egg-milk mixture on noddles. Place other noddles with rubbing with mixture in all layer. Cover the top with mozzarella cheese and bake in 180 C (or 350 F) until it becomes golden. Serve hot.

Sauceless Lasagna with Feta Cheese - Su Böreği

Estimetad Nutrition Values  (by myfitnesspal.com)
Serves:8	Calorie	Carbs	Fat	Protein	Sugar
Per Serving	487 kcal	51 gr	30 gr	24 gr	2 gr